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Photo of Raj Bhog by Shaheen Ali at BetterButter

Raj Bhog

Shaheen Ali
20 minutes
Prep Time
45 minutes
Cook Time
10 People
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Raj Bhog is a royal sweet served on special occasions. Huge big sized cottage cheese dumplings, stuffed with a mix of mawa and assorted nuts and dunked in saffron flavored sugar syrup, is a complete bliss to all those having a sweet tooth. The name itself defines the royalty of the dessert. The methodology of making Raj Bhog resembles to Rasgulla a lot. Though the technique is similar yet the taste and the texture differs a lot.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Madhya Pradesh
  • Boiling
  • Dessert

Ingredients Serving: 10

  1. 250 grams - Chenna
  2. 1 tsp - Maida
  3. 1 tsp - Suji
  4. 4 tbsp - Khoya / Mawa
  5. 8 - Pistachios (blanched and chopped )
  6. 5-7 - Almonds (blanched and chopped )
  7. 1/2 tsp - Cardamom
  8. For syrup : 3 cups Sugar
  9. 5 Cups - Water
  10. 1 tbsp - Rose water
  11. 1 generous pinch of Saffron
  12. 2 drops - Yellow food color


  1. Take fresh paneer or chenna and knead it gently.
  2. Add maida and sooji and knead well to make a smooth and a soft dough. Cover the dough with a soft muslin cloth and let it rest for 5-6 mins
  3. In a non stick pan add mawa, chopped nuts along with cardamom powder.
  4. Once the stuffing is cool. Pinch a lemon sized ball from the paneer/chenna dough and take around 1/2 tsp of stuffing mix prepared and place in between the ball and cover it from all sides.
  5. For making sugar syrup. Take a large thick bottomed pan and heat water. Once the water starts boiling, add sugar, saffron and rose water and allow it to boil till the sugar melts completely.
  6. Again let the chenna balls boil on high flames from another 6-7 mins or till they double in size.
  7. If you are not using saffron, then you can add few drops of yellow food color while making the syrup. I used saffron hence it gave a natural golden color to the sweet. Turn off the gas and allow everything to cool.

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